Best Crouton Salad Recipes

TOMATO AND GARLIC CROUTON SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
• Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
• In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
• In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

SPINACH SALAD WITH BACON, EGG, AND CROUTON

Steps:

• In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
• In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
• Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
• Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.

FRIED CHICKEN CROUTON CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the Caesar dressing: In a blender or food processor, combine the anchovies, egg yolk, Dijon mustard, McCormick® Garlic Powder, lemon juice, and canola oil. Blend until combined with a consistency similar to mayonnaise. Add the Parmesan, salt, and pepper to taste, and blend until smooth. Refrigerate until ready to use.
• Make the fried chicken: In a medium bowl, combine the flour, salt, McCormick® Garlic Powder, and McCormick® Paprika. In a separate medium bowl, whisk together the eggs and buttermilk.
• Pat the chicken thighs dry with a paper towel. Coat the chicken in the flour mixture, then the egg mixture, then again in the flour mixture.
• Heat ½ inch of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken thighs to the hot oil and fry until golden brown and crisp, 6-8 minutes per side. Transfer to a paper towel-lined plate to cool, then cut into 1-inch cubes.
• Make the salad: In a large bowl, gently toss together the Little Gem lettuce, tomatoes, and Caesar dressing. Garnish with fried chicken croutons and more Parmesan.
• Enjoy!

CROUTON SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool.
• In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately.
• *Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.

CRISPY CROUTON SALAD

Steps:

• Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.

CAESAR SALAD WITH CROUTON COLLARS

Steps:

• Preheat oven to 350 degrees F.
• Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with olive oil. Toss and squish the bread like a sponge until the oil is evenly absorbed.
• Place the oil-soaked crusty collars on a baking sheet, standing up so that the hot air can circulate through the "O", and bake for approximately 20 minutes, or until collars are crispy and golden brown.
• Place the egg, in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed.
• To make caesar salad dressing, add salt and pepper to the salad bowl (this creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure that each ingredient is blended into a smooth paste with the previous ingredients before proceeding.
• Add the oil and vinegar. Blend well.
• To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 tablespoons of dressing overtop each serving, then sprinkle liberally with Parmigiano-Reggiano.
• Note: If you don't have a rough wooden salad bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add the oil and pulse a few times. Add the yolk and pulse a couple more times-just enough to blend it without causing the dressing to turn mayonnaisey.

SESAME-CROUTON ASIAN CHICKEN SALAD

Steps:

• In 10-inch skillet, cook sesame seeds over medium-high heat 3 to 5 minutes, stirring constantly, until lightly toasted; remove from skillet to plate to cool.
• Heat oven to 375°F
• In small bowl, beat butter, 1 tablespoon of the soy sauce, 1 teaspoon of the gingerroot and 2 tablespoons of the sesame seed with electric mixer on low speed until blended.
• Carefully unroll dough into 2 rectangles.
• On each of 2 ungreased cookie sheets with sides, place 1 rectangle; press into 8x6-inch rectangle.
• Spread with butter mixture.
• Using pizza cutter, cut each rectangle lengthwise into 6 breadsticks, then cut each breadstick crosswise into 8 pieces.
• Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.
• Remove from cookie sheet to cooling rack; cool.
• Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.
• In container with tight-fitting lid, shake olive oil, vinegar, sesame oil, sugar and remaining soy sauce, gingerroot and sesame seed until well blended.
• Just before serving, pour dressing over chicken mixture; toss to coat.
• Add croutons; stir lightly & serve!

TOMATO AND GARLIC CROUTON SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
• Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
• In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
• In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

ZESTY CROUTON SALAD

Steps:

• In a large bowl, combine all ingredients.

BIG CHICKEN & CROUTON SALAD

Steps:

• Remove the skin from the chicken and pull the meat off the bones in chunks. Tear the meat into smaller pieces. Toast the bread, then brush with olive oil. Roughly chop into chunky croutons.
• Put the lettuce into a large bowl and scatter over the chicken, celery, onions and cucumber in layers. The salad will hold like this for up to 2 hrs in the fridge.
• Mix the mayonnaise with the vinegar and season well. Stir in the chopped tarragon, then spoon over the salad. Toss well, scatter with the croutons and serve.

CAESAR SALAD IN CROUTON CUPS

Steps:

• Heat oven to 350 degrees.
• Spray a 12-muffin tin with butter flavor no-stick cooking spray. Trim crusts off bread; spray both sides of bread with butter flavor no-stick cooking spray.
• In a small bowl, combine the garlic powder, thyme, rosemary and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
• Use a rolling pin to slightly flatten bread and embed the spice mixture. Press each slice into a muffin cup, allowing edges to hang over cup.
• Bake for 12-15 minutes or until golden brown and crisp (like a crouton). Remove from oven and cool.
• Toss lettuce with dressing; spoon into crouton cups; sprinkle Parmesan cheese on each mini salad.
• Serve!

CUCUMBER-CROUTON SALAD

Steps:

• Trim ends off cucumbers and peel. Cut cucumbers in half lengthwise and scrape out seeds with a teaspoon. Cut cucumbers lengthwise into 3/4-inch strips. Then cut strips into 3/4-inch cubes. (You should have 7 to 8 cups.)
• Combine yogurt, salt, oil, cayenne pepper, lemon juice and dill weed in a bowl. Add cucumber cubes and mix well. Refrigerate. (The recipe can be prepared to this point 5 to 6 hours ahead.)
• Preheat oven to 400 degrees.
• Cut bread into 1-inch cubes, spread on a cookie sheet, and bake for 14 to 15 minutes, until nicely browned and crusty on all sides. Set aside.
• At serving time, add the parsley or mint and the toasted bread cubes to the cucumbers. Toss briefly; most of the liquid will be absorbed by the bread. Serve within the next 30 minutes, mounding the salad on lettuce leaves if desired.

ROSE MARY'S SALAD CROUTON STUFFING

Steps:

• Note: You can cut the recipe in half or make 2 (9X9) size pans, SERVE ONE AND FREEZE THE OTHER FOR LATER USE. Preheat oven to 350 degrees F. These are some of the main ingredient for the recipe.
• Melt butter in a large skillet over medium high heat, then add chopped veggies and sauté about 8 to 10 minutes until crisp tender.
• Add the stuffing and croutons to a large bowl, then pour in the cooked veggies, and stir to blend together. Add the spices & Splenda or sugar and stir till blended, add chicken stock and stir to soften the croutons.
• Add in the undrained white meat chicken chunks, breaking the larger pieces into smaller ones and stirring till liquid is absorbed.
• Add applesauce & stir till blended.
• Prepare a 9X13 size casserole dish by spraying with cooking spray, then add the stuffing mixture. Bake in 350 degree F. oven for about 35 minutes until hot & bubbly. Remove from oven and serve with your favorite sides.

GOAT'S CHEESE CROûTON SALAD

Steps:

• Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
• Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat's cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
• Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
• Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
• To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.